Profiteroles with coconut cream

Image by Holger Detje from Pixabay

There is no starch in this recipe, unlike many similar recipes for eclairs or profiteroles. Also, there are no dairy products and, of course, sugar.

Nutritional value (per 100 g):

Caloric content – 131 kcal
Protein – 7 g
Fat – 8 g
Carbohydrates – 8 g

Ingredients for the dough: (for 30 pieces):

Rice flour – 40 g
Soy flour – 30 g
Water – 150 g
Vegetable oil – 5 g
Egg – 1 pc.
Egg white – 1 pc.
Salt – 1 pinch
Sweetener (5 times sweeter than sugar) – 2 g

For the cream (double serving, 60 pieces):

Coconut milk (cream) – 400 ml
Sweetener (5 times sweeter than sugar) – 8 g
Vanilla (optional) – 1 g
Thickener – 20 g

Cooking method:

  1. To prepare the dough, mix all dry ingredients (flour, salt, and sweetener). Mix everything thoroughly.
  2. Pour water into a saucepan, put on fire, add any vegetable oil, mix and bring to a boil. But don’t boil.
  3. At the moment when the water begins to boil, add dry ingredients to it and mix quickly, reducing the heat to a minimum.
  4. Knead the dough over low heat with a silicone spatula. The dough should be shiny and elastic.
  5. Transfer the dough to a blender, let it cool slightly, then add one whole egg and one egg white. Beat until smooth. If you are preparing a double portion at once, then just take 3 whole eggs. But if it is not possible to bake all 60 pieces at once, then it is better to knead the dough 2 times, since during jigging it should be still warm.
  6. While the dough is warm, transfer it to a pastry bag and place the cakes on a non-stick or silicone mat. From this amount of tests, I got 30 profiteroles.
  7. Send them to an oven preheated to 180 degrees for 20-25 minutes. Then we reduce the temperature to 120 degrees and bake for another 15 minutes. Do not open the oven during baking, otherwise, the profiteroles will settle.
  8. Carefully remove the finished cakes from the rug. If they stick, then do not tear them off, but run a spatula or knife along the bottom so that they come off, otherwise the bottom may remain on the rug.
  9. Now you need to make a hole in each cake with a sharp object. If you have a nozzle with a fine tip, then you can immediately punch and deposit the cream.
  10. Preparing the cream. To do this, add a sweetener, vanilla, and a cream thickener to very cold coconut milk (can be replaced with cream). After pouring out the first bag of thickener, you need to mix the cream very quickly with a mixer. Then pour out the second bag and stir again quickly.
  11. Put the cream in a pastry bag and put a piece of the cream on each cake. This amount of cream is enough for 60 profiteroles.

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